Food Smokers and Smoking Tips/Tricks/Techniques

attached to a double walled insulated reverse flow stick burner?!

 

Exactly

 

I’ve learned that. Well worth it.

got the last aldi chicken sale pack of the day woo hoo! Didn’t get me steak. I figure this will last me through the rest of the week and into the weekend. Not smoking it. And unfortunately don’t have one of them drumstick tie racks yet so I’ll have to try that next time. next week is the good stuff boneless skinless chicken thighs awwwwww yissssss.

My sixteen your old self would be ashamed. I’m on a forum dedicated to pick em up trucks talking about the stock market and excited about chicken on sale.

 

Nice!

 

Just scored this (going to get it in a few) off Facebook. $20


Hopefully it works and it turns out the guy lives a 1/10mile from me. I walk past his house and say hi probably 3 times a week

Now I know his name!

Also I noticed this last week he got rid of his 2nd gen Tacoma prerunner and got himself a nice F150 ecoboost.

 

Alright folks - I've been quiet in here and just lurking lately, but it's time to start beta testing the Vampire Rub! A few folks have been asking for a garlic forward rub and I'm finally ready to share something with willing tasters. There are two versions that I'd like to have tested.



Making this stuff gets a little pricey on this scale and I have a few other stakeholders that need to get involved in the tasting, so I only have a limited number of samples, but these have been reserved specifically for this group.

@Kanyon71 and @Misplaced Nebraskan will each be getting samples as part of my appreciation for their help in judging the most recent cook-off we had on here.

Edit: We're full!

That leaves me with 4 samples left. I know a lot of people have expressed interest, but those discussions have taken place over many months, so forgive me for not going back and trying to determine who was in and when. I think the most fair way to do it is to just take it on a first come, first served basis.

Please note: This is a garlic forward rub. I'm looking for testers that would be interested in a garlic forward rub in the first place. We have Meat Massage for the sweeter rub, On Point for the pepper forward rub, and are now looking at something more garlicky. If you're in for trying out a garlic forward rub and don't have a problem giving candid, constructive feedback, then let me know and I'll add you to the list until slots are full. The last time we did this, there were a number of testers from TW and I got some GREAT feedback that ultimately adjusted the final make up of On Point aka The Unicorn - it has been a big success for us, so the honest feedback is sought after and appreciated.

If another round opens up or I can get more people involved, I'll let you all know!

List:

1. @wilcam47
2. @tntacomaguy
3. @GoGoGadget
4. @taco-houla

 

You know Im always in!

 

I’d love to try it out. Got a pork butt and ribs in the freezer waiting for the smoker.

 

Sounds perfect for a rib roast. Mmm.

Good luck!

 

I am in to test it. My wife is Korean so it may not have enough garlic for her.

 

Was that an "in"?!?!

Thanks a bunch!

You got it! I'd love to hear her thoughts!

 

Slowly raises hand

 

Cheese burger with some tots on some horrible gluten free bread...

 

I’m on to give it a whirl.

 

I got you all down! I'm working on dinner with the family right now, but I'll eventually get a PM going with you all, plus @Misplaced Nebraskan and @Kanyon71, and arrange all the details!

 

This is exciting news for you all!! Your lives are about to be improved!!


For the record... For those newer and for who may have forgotten... I did a comprehensive test on V1.0 and V1.1 here

https://www.tacomaworld.com/threads...cks-techniques.229517/page-2414#post-22889549

I am no no way shape or form saying that any of you have to duplicate what I did. I just wanted to explain what I did and what I experienced.

 

You’re the best.

are you telling me I have an excuse to get the extended size steak, pork chops, and chicken? That sounds like win/win/win/win in my book

 

Based on the sample size in the photo above you might wanna keep the portion size small.. haha it's a sample after all.

 

That looks like plenty for a couple small pork chops and a few drum sticks or thighs. If I’m cutting anything it’ll be the steak, and I’ll trust your guidance to use on/test on pork. Though I might land on a loin instead, but I can section that so I can do chicken too.